Apple Galette

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Pie Crust

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 tbsp Sugar

1/2 cup cold unsalted butter, cut into 1/2-inch cubes (1 stick)

Around 1/4 cup ice water

1/4 cup cheddar cheese

Pie Filling

4-5 medium honey crisp or granny smith apples

Zest and Juice of one lemon

1/4 cup sugar

1/2 cup brown sugar

1/2 teaspoon salt

2-3 tablespoons of flour

½ tsp grated nutmeg

½ teaspoon ginger

1 tsp cinnamon


Pie Crust

Add the flour, butter, salt, sugar, and cheese to a food processor. Process until mixture turns into course crumbs.

Add water slowly while pulsing until dough becomes slightly clumpy. More water may be needed.

Pour dough onto floured surface and bring together. Do not kneed the dough. Press into a round disk and chill in the fridge for an hour.

Remove and let rest for 15 minutes.

Roll dough into 1/4 thick pie crust. Wrap around rolling pin and place over the greased and lightly floured pie pan. The edges will be hanging well over the edge of the pan.

Use a fork to poke holes all over the bottom of the crust.

Pie Filling

Add sugar, brown sugar, salt, flour, nutmeg, ginger, and cinnamon to a bowl. Mix together.

Peel and slice the apples and cover with juice from one lemon. Add zest of lemon over the top.

Sprinkle the dry mixture over the apples and mix together.

Pour the entire mixture into the pie pan and fold the dough over so it goes about an inch or two over the apples. Not fully covering it. This is what makes it a galette.

Preheat the oven with a baking sheet inside of it to 400 F.

Place the pie pan directly on the preheated sheet in the oven and bake for about 45-60 minutes until edges are brown, apples are cooked, and the bottom of the crust is cooked through. If you use a Pyrex pan you will be able to look underneath and see if the pie crust is cooked.

Makes one galette


Phone: ‪(269) 350-4493

© 2020 by Tommy and Nathalie Shultz